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Jalapeño Popper Keto Omelet on a plate, filled with jalapeños and melted cheese.

Jalapeño Popper Keto Omelet

Avatar photoSharon Best
Whip up this 15-minute Jalapeño Popper Keto Omelet recipe! Enjoy fluffy eggs, spicy jalapeños, and creamy cheese for a satisfying, low-carb breakfast.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, eggs
Cuisine American
Servings 4
Calories 111 kcal

Ingredients
  

  • 1 tablespoon butter
  • 1 large jalapeño chopped
  • 2 eggs
  • Splash of unsweetened almond milk
  • 1 ounce cream cheese
  • 1/4 cup cheddar cheese shredded

Instructions
 

  • Heat the butter in a skillet over medium heat. Add the chopped jalapeño to the skillet and sauté until it starts to get tender, about 3-5 minutes.
  • Crack the eggs into a medium bowl and add a splash of almond milk, about 1 tablespoon or so. Whisk the eggs and milk until well mixed.
  • Turn the heat down to medium-low and pour the egg mixture into the skillet with the jalapeños. Cut the cream cheese into a few pieces and arrange them on top of the eggs in the skillet. Sprinkle the cheddar cheese over the top.
  • After the eggs have been cooking for 1-2 minutes and are completely set on the bottom, use a spatula to flip the eggs over in the pan. Cook for another 30-60 seconds, then fold one side over onto the other.
  • Transfer the omelet from the skillet to a plate and serve immediately.

Nutrition

Calories: 111kcalCarbohydrates: 1gProtein: 5gFat: 10gSaturated Fat: 5gSodium: 123mgFiber: 0.1g
Keyword Jalapeno Popper Keto Omelet
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